Herbed Yogurt Cheese

Herbed Yogurt Cheese

1 Review
From: EatingWell Magazine, Holiday Issue 1995

Serve this delicious cheese spread on crostini. Remember to start draining the yogurt the day before blending the cheese.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 2 cups yogurt cheese, (see Tip)
  • 2 scallions, trimmed and minced
  • 2 tablespoons chopped fresh parsley, plus additional leaves for garnish
  • 1 tablespoon chopped fresh basil, or ½ teaspoon dried
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper


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  • Ready In

  1. Blend together yogurt cheese, scallions, parsley, basil, garlic, salt and pepper with a wooden spoon in a medium bowl. Garnish with parsley leaves and serve.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Tip: To make 2 cups of yogurt cheese, line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Pour in 6 cups low-fat yogurt. After 15 minutes, transfer the colander to a bowl. Cover with plastic wrap and refrigerate for 24 hours or overnight. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to a separate container. Refrigerate until ready to use. Keeps 1 week.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 34 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 4 g protein; 7 mcg folate; 1 mg cholesterol; 4 g sugars; 0 g added sugars; 43 IU vitamin A; 1 mg vitamin C; 103 mg calcium; 0 mg iron; 77 mg sodium; 124 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Free Food

Reviews 1

May 14, 2010
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By: estessa
My husband & I really enjoyed this;It is a very light cheese,it reminds me of Ricotta Cheese, I spread it on some sandwiches & I'm going to make homemade Ravioli & try it in the filling:)
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